Friday, December 5, 2014

SousVide Salmon with a Creamy Dill Sauce


When Sous Vide contacted me to be apart of their Sous Vide Supreme Blogger Program I was excited but a little intimidated. As I looked at their website all the recipes looked so yummy and delicious and very fine dining. With 3 young kids fine dining is something that unfortunately doesn't happen too often actually it probably never happens in our home only on special date nights where my husband and I go out. I researched and researched on what recipe I wanted to try first. I looked at their cooking times and wanted to pick something that I knew my family would enjoy no matter what. And for some reason my family always goes nuts over salmon. No matter how it is cooked my kids and husband love to hear that salmon is for dinner. And hey I'll take it! Such a great source of nutrition. Plus I have learned that one of the many benefits of the Sous Vide Supreme machines is that more nutrients stay in whatever you are cooking. So I decided to take the plunge and try out this machine.  And boy was I impressed!!! And right after I finished cooking the salmon I drained the water and put new water in and started prepping to cook ribs overnight for my family for dinner the following night. It has quickly become one of my favorite kitchen gadgets!!! I cannot wait to use it more this holiday season when days are becoming more and more busy but you still need a good meal at the end of the day to balance all of the holiday goodies!


I cooked my salmon how I normally would by drizzling it with olive oil, salt, pepper, garlic salt, lemon juice, lemon slices, and a little fresh dill and added a dab of butter!



Placed it into 2 food pouches and I used my Sous Vide Vacuum sealer and got it all ready to be placed in my SousVide Supreme.


I filled it up with water and let it heat to 60 degrees C. Placed the pouches in the SousVide Supreme and cooked for 45 minutes.


Once it was done I took it out and placed it on plates took off the lemon and dill and added fresh lemon and fresh dill and drizzled some creamy dill sauce on each piece.




Salmon with Creamy Dill Sauce
1.25 pounds of Salmon
olive oil
1/2 teaspoon garlic salt
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon lemon juice
1 Tablespoon butter
1 lemon, sliced for garnish
6 pieces of fresh dill for garnish

Creamy Dill Sauce
1/3 cup plain greek yogurt
3 Tablespoons mayonnaise
1 clove garlic, minces
1 Tablespoon chopped fresh dill
1 Tablespoon milk
1 teaspoon honey
teaspoon lemon juice
salt and pepper



Grab the salmon and divide in 2 pieces drizzle it with olive oil, salt, pepper, garlic salt, lemon juice, a little butter, lemon slices, and a little fresh dill. Placed it into 2 food pouches and I used my Sous Vide Vacuum sealer and got it all ready to be placed in my SousVide Supreme. I filled it up with water and let it heat to 60 degrees C. Placed the pouches in the SousVide Sealers and cooked for 45 minutes. In a small bowl mix together all ingredients for creamy dill sauce. Once salmon is done take it out and place it on plates. Take off the lemon and dill and add fresh lemon and fresh dill and drizzled some creamy dill sauce on each piece. Serve immediately.


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